Quick Japanese-Style Dory Fillets
with Katsu Sauce & Pear Slaw- Wheat
- Gluten
- Sesame
- Soy
- Fish
- Fish
- Eggs
- May contain traces of allergens
- Gluten
- Milk
- Soy
- Cashew
- Almond
- Sesame
- Wheat
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1 packet
Baby Spinach Leaves
1
Pear
1 packet
Katsu Paste
(May be present: Fish, Eggs, Gluten, Milk, Soy, Cashew, Almond, Sesame, Wheat)
1
Carrot
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
280 g
Smooth Dory Fillets
(Contains: Fish; )
Nutrition Values
Cooking Steps
• Grate carrot. Roughly chop baby leaves. Thinly slice pear into wedges. • Discard any liquid from white fish fillet packaging. Slice fish in half crossways to get 1 piece per person.
Little cooks: Older kids can help grate the carrot under adult supervision.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Season fish on both sides with salt and pepper. • When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate.
TIP: White fish is cooked through when the centre turns from translucent to white. TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan
• While the chicken is cooking, combine carrot, baby leaves, pear, shredded cabbage mix, Japanese dressing and a drizzle of olive oil in a large bowl. Season. • Wipe out the frying pan, then return to medium-high heat. Cook katsu paste, the butter, brown sugar and the water, stirring, until slightly reduced, 1-2 minutes. Remove from heat.
• Divide dory fillets and pear slaw between plates. • Drizzle katsu sauce over schnitzel to serve.
